Grilled Eggplant Salad

By Melissa Clark

Updated June 29, 2026

  • Ryan Liebe for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 2
Total Time
25 minutes
Cook Time
15 minutes
Rating
5(1,897)
Comments
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Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen. Grill a whole fat purple globe eggplant until the skin blisters. Then scrape the soft insides into a bowl and season them with red wine vinegar, garlic, good olive oil and fresh herbs. A few capers on top add a pleasing brininess. Serve it with pita bread, a good rosé and a hunk of feta, and want for nothing more.

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Ingredients

Yield:about 1½ cups

  • 1 large eggplant

  • 1 plum tomato, diced

  • 1 ½ teaspoons red wine vinegar

  • ½ teaspoon kosher salt, more to taste

  • ½ teaspoon chopped fresh oregano

  • 2 garlic cloves, finely chopped

  • 3 tablespoons extra virgin olive oil

  • 3 tablespoons chopped parsley

  • Black pepper, to taste

  • Capers, for garnish, optional

  • Grilled pita bread, for serving

Ingredient Substitution Guide
Nutritional analysis per serving

18 grams carbs; 171 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 6 grams fiber; 292 milligrams sodium; 3 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.

  2. Step 2

    When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.

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Ratings

5 out of 5
1,897 user ratings
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Comments

Minda

In all recipe with blistered eggplant you need to let it drain in a colander while cooling - the longer the better - so the dark bitter juices drain leaving a tastier, milder eggplant.

Jay Butterworth

Instead of grilling the eggplant intact I peeled and sliced it into 3/4" thick slabs, brushed with olive oil and grilled like burgers to get some nice char on both sides. I think this adds a smokey note to the finished salad. The oil used to brush on the sliced eggplant when grilling eliminates the need to add the 3 tablespoons EVOO to the salad when combining ingredients just prior to serving. However you choose to proceed, this recipe is delicious. Thanks Melissa.

Karen

I made this twice in a week. Preferred lemon juice to vinegar.

Tamara

The picture shows capers, which are not mentioned in the recipe itself. Strongly recommend to add them into the salad.

Clare Coyne

Very late to the party, but I made this with roasted very late to the party, but I made this with roasted aubergines from a jar and it was excellent. I added chickpeas. Brilliant no-cook recipe. Best bruschetta we’ve had.

Laurie

Too much garlic

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